#3826 - Cashew Brownies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
3 eggs
3oz. Baker's UNsweetened baking chocolate (melted and cooled according to box directions)
1 TBSP vanilla
1 1/4 cups flour
1/4 tsp. salt
1 1/2 cups Nestle's semi-sweet chocolate chips
1 cup chopped cashews
16 Kraft caramels (unwrapped)
3 TBSP milk

In a bowl add brown sugar and butter--beat with a spoon. Add eggs and vanilla--beat. Add cooled unsweetened melted chocolate and salt--beat. Add flour and chocolate chips--stir just until mixed. Pour the batter evenly into 2 - 9" square cake pans (lined with foil and sprayed with Pam). Sprinkle the chopped cashews evenly over the batter in each pan. Bake at 325 degrees 20-25 minutes just until brownies are firm to the touch--do NOT overbake. Cool for 30 minutes. In a saucepan over low heat add the unwrapped caramels and the milk--cook/stir until melted and smooth. Drizzle the melted caramel mixture evenly over the cooled brownies in each pan. Cool completely. Use the foil to remove the brownies from each pan and cut them into squares.

#3766 - Sinful Chocolate Cake

(by Shirley McNevich)

Batter: 1/2 cup softened butter; 1/2 cup Crisco shortening; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 1 cup water; 2 1/2 cups flour; 2 cups white sugar; 1 tsp. baking soda; 1/2 cup buttermilk; 2 beaten eggs; 2 tsp. vanilla

Frosting: 1/2 cup softened butter; 2 - 1oz. squares Baker's UNsweetened baking chocolate; 6 TBSP milk; 1lb. Domino's powdered sugar; 2 tsp. vanilla; 1 cup chopped pecans

In a saucepan over low heat add 1/2 cup butter, 1/2 cup Crisco shortening, 2 squares unsweetened baking chocolate and the 1 cup water--cook/stir until mixture is melted, then remove from heat. In a bowl add flour, white sugar and baking soda--stir to mix. In a mixer add eggs, buttermilk and 2 tsp. vanilla--beat. Slowly add flour mixture--beat. Add melted chocolate mixture--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. While caking is baking, make the frosting. In a heavy saucepan add 1/2 cup butter, 2 squares unsweetened baking chocolate, and 6 TBSP milk--cook/stir over medium low heat until bubbles form around the edges of the mixture. Remove from heat--add powdered sugar, 2 tsp. vanilla and the chopped pecans--stir well. Frost the warm cake, then cool completely.

#3741 - Chocolate Butterscotch Frosting

(by Shirley McNevich)

2oz. Baker's UNsweetened baking chocolate
1/2 cup Domino's dark brown sugar (packed)
1/3 cup heavy cream (more if necessary)
2 TBSP butter
1/2 tsp. vanilla
a pinch of salt
2 cups Domino's powdered sugar (more if necessary)

In a saucepan over low heat add the baking chocolate, brown sugar and heavy cream--cook/stir until melted and smooth. Remove from heat--add butter, vanilla and salt--keep stirring until butter has melted completely. Pour the mixture into a mixer--add 1 cup of the powdered sugar--beat until mixed, then beat on medium speed for 2 minutes. Add the other cup of powdered sugar--beat until mixed, then beat on medium speed for 3 minutes. Let frosting cool to room temperature, then beat again for 2 minutes. If frosting is too thick, add 1 TBSP more at a time of heavy cream and beat again. If frosting is too thin, add 1 TBSP more of powdered sugar at a time and beat again until spreading consistency.

#3472 - Chocolate Crackle Cookies

(by Shirley McNevich)

1 cup flour
1/2 cup Hershey's cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Domino's light brown sugar
3 eggs
2 tsp. vanilla
4 oz. unsweetened baking chocolate
4 TBSP butter
1/2 cup white sugar
1/2 cup Domino's powdered sugar

DO NOT USE MIXER FOR THIS RECIPE. In a bowl add flour, cocoa, baking powder, baking soda and salt--stir to mix. In a separate microwave safe bowl add the butter and unsweetened baking chocolate--microwave on HALF POWER until melted, then stir until smooth--cool slightly. In a large bowl add the light brown sugar, vanilla and eggs--stir with a whisk to mix. Scrape the melted chocolate mixture into the brown sugar--mix with a whisk. Pour the flour mixture into the chocolate mixture--stir with a whisk to mix. Let the batter stand for 10 minutes so it starts to get thick. Place the white sugar in one bowl and the powdered sugar in a second bowl. Scoop a heaping TBSP of the batter and roll it into a ball. Roll the ball in the white sugar, then roll it into the powdered sugar, then place the dough ball on a greased cookie sheet. Repeat with all batter. Bake at 325 degrees for 12 minutes. Do NOT remove the cookies from the cookie sheets--let them cool completely on the cookie sheets.

#3429 - Melted Chocolate Butter Frosting

(by Shirley McNevich)

8oz. Domino's powdered sugar
1/4 stick softened butter
2 TBSP milk (as needed)
1 tsp. vanilla
1 square Baker's unsweetened baking chocolate (melted)
a dash of salt (if necessary)

Melt the baking chocolate according to box directions, then cool slightly. In a mixer add butter--beat. Slowly add powdered sugar--beat. Add vanilla and melted baking chocolate--beat until mixed, then beat on medium speed for 3-4 minutes. Taste--add a dash of salt if necessary and beat again. If frosting is too thick add milk 1 TBSP at a time and beat again. If frosting is too thin add a little more powdered sugar and beat again. RECIPE MAY BE DOUBLED IF NEEDED.

#3209 - Microwave Chocolate Pecan Fudge

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/4 cup chopped pecans
12oz. Baker's unsweetened baking chocolate
1 tsp. vanilla

Line a fudge pan with foil. Grease a microwave safe glass bowl. Use a knife to finely chop all of the chocolate and place the chopped chocolate, chopped pecans and condensed milk in the greased bowl. Microwave on high until chocolate melts. Add vanilla and stir until mixed and smooth. Pour the fudge batter into the lined fudge pan, then pick it up slightly and drop it to the counter (to remove air bubbles). Repeat this a few times. Cool to room temperature, then refrigerate until cold. Remove from refrigerator, dump on to a cutting board and peel off the foil. Cut into squares.

#3084 - Chocolate Crunch Bars

(by Becky Lynn Mohr - friend)

1/2 cup softened butter
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1 cup white sugar
1 tsp. salt
1 square Baker's unsweetened baking chocolate (melted according to box directions)
1 cup chopped nuts
1 pint Fluff marshmallow creme
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Jif peanut butter
1 cup rice krispies cereal

In a mixer add butter and eggs--beat. Add flour, baking powder, white sugar and salt--beat for 1 minute. Add melted chocolate and chopped nuts--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Remove from oven--spread the whole jar of Fluff all over the top. Return to oven and bake for 3 more minutes. Remove from oven--spread melted marshmallow evenly all over the top until smooth. Cool completely. In a microwave safe bowl add chocolate bits and peanut butter--microwave on high in 20 second increments until melted, then stir until smooth. Add rice krispies--stir until mixed. Spread the rice krispies mixture over the cooled mixture. Cool to room temperature. Cut into bars or squares.

#3052 - Chocolate Zucchini Cake

(by Shirley McNevich)

3 squares Baker's unsweetened baking chocolate
3 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
4 eggs
3 cups white sugar
1 1/2 cups canola oil
3 cups shredded zucchini (peeled before shredding)
1 cup chopped nuts

Melt chocolate according to box directions, then cool slightly. In a mixer add white sugar, canola oil and eggs--beat. Add baking soda, baking powder and salt--beat. Add melted chocolate--beat. Add shredded zucchini--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 60-75 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3037 - Chocolate Nilla Brownies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
2 squares Baker's unsweetened baking chocolate (cut into small pieces)
3 1/3 cups finely crushed Nilla Wafers
3/4 cup chopped nuts

Line an 8 x 8 brownie pan with foil. Grease the foil lightly with Pam. In a saucepan over low heat add Eagle milk and chocolate pieces--cook/stir until chocolate is all melted and mixture is thick and smooth. Remove from heat--add crushed Nilla wafers and 1/2 cup chopped nuts--stir until mixed. Pour batter into foil lined pan. Sprinkle 1/4 cup chopped nuts over the top. Cool to room temperature, then refrigerate until firm (5-6 hours). Remove from refrigerator, pull up on the foil to remove the brownies from the pan, peel off the foil and cut brownies into bars or squares.

#2941 - Wacky Chocolate Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.

#2858 - Fudge Cream Cheese Frosting

(by Shirley McNevich)

1 TBSP softened butter
1 - 3oz. Philadelphia cream cheese (softened)
8oz. Domino's powdered sugar
1 tsp. milk (more if necessary)
1 tsp. vanilla
1 square Baker's unsweetened baking chocolate (melted according to box directions)

In a mixer add butter and cream cheese--beat. Add vanilla--beat. Add powdered sugar--beat. Add melted chocolate--beat until smooth. If too thick, add 1 tsp. milk at a time--beat.

#2846 - Sour Cream Marble Squares

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 1/3 cups white sugar
3 eggs
1/2 cup Parkay margarine
3/4 cup water
1 1/2 squares of Baker's unsweetened baking chocolate
2 cups flour
1/2 cup Breakstone's sour cream
1 tsp. baking soda
1/2 tsp. salt
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a mixer add cream cheese, 1/3 cup white sugar and 1 egg--beat well and set aside. In saucepan over low heat add Parkay, water and unsweetened baking chocolate--cook/stir until boiling. Once boiling, remove from heat--add 2 cups white sugar, 2 eggs, sour cream, baking soda and salt--stir well. Add flour--stir just until mixed. Pour batter into a greased and floured 10 x 15 jelly roll pan. Drizzle the cream cheese mixture all over the top. Marble the cream cheese mixture through the chocolate batter using a greased butter knife. Sprinkle the chocolate bits all over the top. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2707 - Dark Devil's Food Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups CAKE flour
1 3/4 cups white sugar
1 1/4 tsp. baking soda
1 tsp. salt
1/2 cup Crisco shortening
1 1/4 cups milk
2 eggs
3 squares Baker's unsweetened baking chocolate (melted according to box directions)
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add melted chocolate--beat. Add baking soda, salt and vanilla--beat. Add milk--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2469 - Jelly Roll Marble Squares

(by Shirley McNevich)

Topping: 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup white sugar; 1 egg

Batter: 1/2 cup softened Parkay margarine; 3/4 cup cold water; 1 1/2 squares Baker's unsweetened baking chocolate; 2 cups flour; 2 cups white sugar; 2 eggs; 1/2 cup Breakstone's sour cream; 1 tsp. baking soda; 1/2 tsp. salt; 1 - 8oz. bag Nestle's semi-sweet chocolate bits

In a mixer add cream cheese and 1/3 cup white sugar--beat. Add 1 egg--beat until smooth--set aside. In a saucepan over medium low heat add Parkay, water and unsweetened baking chocolate--cook/stir until melted, then continue stirring until it boils. Once boiling, remove from heat. In a mixer add 2 eggs and 2 cups white sugar--beat. Add sour cream, baking soda and salt--beat. Add melted chocolate mixture--beat. Add flour--beat well. Grease and flour a 10 x 15 jelly roll pan. Pour the chocolate batter into the jelly roll pan. Spoon the cream cheese mixture over the top of the batter. Use a wet knife to marble the cream cheese through the batter. Sprinkle all of the chocolate chips over the top. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.

#2397 - Chocolate Cream Cheese Frosting/Icing

(by Shirley McNevich)

1/2 cup softened butter
2 - 3oz. Philadelphia cream cheese (softened)
5oz. Baker's unsweetened baking chocolate
2 tsp. vanilla
6 cups Domino's powdered sugar
1/4 cup milk (if necessary)

Melt baking chocolate according to box directions--cool. In a mixer add butter and cream cheese--beat. Add melted chocolate and vanilla--beat. Slowly add half of the powdered sugar--beat. Add the rest of the powdered sugar--beat. If too thick, add a little of the milk at a time and beat again. If too thin, add more powdered sugar and beat again.

#2326 - Coconut Walnut Pie

(by Shirley McNevich)

1 - 9" pie crush dough
30 large marshmallows
1 cup milk
1/8 tsp. salt
1 tsp. vanilla
1 cup heavy whipping cream
2 squares Baker's unsweetened baking chocolate (grated)
1/2 cup chopped California walnuts
1/4 cup Baker's angelflake coconut

Grease a 9" pie plate, insert the pie dough, spray the inside of the dough with Pam and flute the edges. Place an empty pie plate inside of the dough to prevent shrinkage. Bake at 375 degrees for 18-20 minutes or until lightly browned--cool completely. In a double boiler add marshmallow and milk--cook/stir over low heat until marshmallows melt. Cool the mixture. In a mixer add whipping cream--beat until peaks form. Add salt and vanilla to the marshmallow mixture--stir. Add whipped cream to the marshmallow mixture--stir. Add grated chocolate and chopped walnuts to the marshmallow mixture--stir. Pour mixture into the cooled crust. Sprinkle the coconut over the top. Refrigerate overnight.

#2266 - Chocolate Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup milk
1/2 cup Breakstone's sour cream
4 eggs
1 cup chopped nuts (optional)
2 cups Nestle's semi-sweet chocolate bits
Glaze: 2 squares Baker's unsweetened baking chocolate; 1 1/2 cups powdered sugar; 3 TBSP butter; 3 TBSP water; 1 tsp. vanilla

Grease and flour a 12" bundt cake pan--set aside. In a mixer add cake mix, pudding mix, milk, sour cream and eggs--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chocolate chips and nuts--stir with a spoon until mixed. Pour batter into prepared pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Glaze: in a saucepan over low heat add baking chocolate and butter--heat and stir until melted and smooth. Remove from heat--add powdered sugar, water and vanilla--stir until smooth. Pour the glaze over the cooled cake.

#2241 - Chocolate Cookie Frosting

(by Shirley McNevich)

2 squares Baker's unsweetened baking chocolate
2 TBSP butter
3 TBSP water
2 cups Domino's powdered sugar

In a microwave safe bowl add butter and chocolate--microwave on high until melted and smooth. Add water--stir. Add powdered sugar slowly--stir until smooth. Use to frost cookies.

#2240 - Chocolate Buttermilk Drop Cookies

(by Shirley McNevich)

1/2 cup softened butter
1 cup white sugar
1 egg
2 squares Baker's unsweetened baking chocolate (melted according to box directions and cooled to room temperature)
1/3 cup buttermilk
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and egg--beat. Add melted chocolate--beat. Add buttermilk and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Refrigerate dough for 1 hour. Remove dough from refrigerator. Drop dough by teaspoonfuls on to greased cookie sheets. Bake at 375-400 degrees for 8-10 minutes.

#2143 - Microwave Chocolate Frosting

(by Shirley McNevich)

4 squares Baker's unsweetened baking chocolate
1 - 16oz. box Domino's powdered sugar
1/2 cup softened butter
2 tsp. vanilla
1/3 cup milk

In a microwave safe bowl melt the chocolate according to box directions--stir until smooth. Cool to room temperature. In a mixer add melted chocolate, softened butter, vanilla and milk--beat. Slowly add powdered sugar--beat until mixed, then beat on high until creamy. If too runny, add a little more powdered sugar. If too thick, add a little more milk.